If you asked me what dish I would choose to be the first blog post, I never would have picked vegetable soup. I had grand intentions of a super impressive baked good. Or if I was feeling really ambitious, perhaps a recipe from The French Laundry. Wishful thinking.
So I must start someday with something - and that day is soup. Even more to the point, leftover roast beef soup.
This soup is the bastard child of Alton Brown's vegetable soup recipe. His is mostly vegetarian but, let's be honest, I'm Greek and my people like their meat. I cooked a roast for dinner last night and used the leftovers to create this soup. The recipe is as follows:
4 tbs olive oil
2 cups chopped leeks, the white part only
2 tbs finely minced garlic
2 cups peeled and chopped carrots
2 cups peeled and diced potatoes
2 cups frozen cut green beans
2 quarts of beef broth or stock
2, 14.5oz cans diced tomatoes, undrained
2 cups frozen corn kernels
Leftover roast beef, chopped with reserved drippings
black pepper
kosher salt
1/4 cup chopped, packed parsley (I forgot to buy this).
1 or 2 tsp. lemon juice...this sounds strange but it really adds to the flavor.
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, chopped roast beef with drippings and pepper.
Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
Remove from heat and add the parsley (that I didn't have) and lemon juice. Season, to taste, with kosher salt. Serve immediately.
Elliott and I had two giant bowls. The soup has a ton of flavor but is relatively light and I think the tomatoes add some body to the broth. If you don't like these particular vegetables, just add what you like. I've made this before using onions instead of leeks and egg noodles instead of potatoes. It was equally as delicious.
So with much love.....suck it, Alton. Oh....I don't mean that. He seems so nice.
So I must start someday with something - and that day is soup. Even more to the point, leftover roast beef soup.
This soup is the bastard child of Alton Brown's vegetable soup recipe. His is mostly vegetarian but, let's be honest, I'm Greek and my people like their meat. I cooked a roast for dinner last night and used the leftovers to create this soup. The recipe is as follows:
4 tbs olive oil
2 cups chopped leeks, the white part only
2 tbs finely minced garlic
2 cups peeled and chopped carrots
2 cups peeled and diced potatoes
2 cups frozen cut green beans
2 quarts of beef broth or stock
2, 14.5oz cans diced tomatoes, undrained
2 cups frozen corn kernels
Leftover roast beef, chopped with reserved drippings
black pepper
kosher salt
1/4 cup chopped, packed parsley (I forgot to buy this).
1 or 2 tsp. lemon juice...this sounds strange but it really adds to the flavor.
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, chopped roast beef with drippings and pepper.
Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
Remove from heat and add the parsley (that I didn't have) and lemon juice. Season, to taste, with kosher salt. Serve immediately.
Elliott and I had two giant bowls. The soup has a ton of flavor but is relatively light and I think the tomatoes add some body to the broth. If you don't like these particular vegetables, just add what you like. I've made this before using onions instead of leeks and egg noodles instead of potatoes. It was equally as delicious.
So with much love.....suck it, Alton. Oh....I don't mean that. He seems so nice.
No comments:
Post a Comment